E412 - Guar Gum

Author: Nia Rouseberg Time for reading: ~1 minutes Last Updated: January 27, 2026

CHAPTERS (Table Of Contents)

Characteristics: Guar gum is a stabilizer that preserves and improves the viscosity and consistency of food products, slows down the crystallization of ice and therefore finds application in the production of

Characteristic

Guar gum is a stabilizer that preserves and improves the viscosity and consistency of food, slows down the crystallization of ice and therefore is used in the production of ice cream and chilled confectionery, also in meat processing.

E 412 is obtained by extracting seeds from plants. The chemical composition of the additive is similar to E 410. Guar gum dissolves well in water, forming a thick unstable solution. It is a better emulsifier and has better frost resistance than locus bean rubber.

Use

The substance is used in the food industry as a thickener and stabilizer. Used in the production of:

bakery products, fillings, creams;
frozen dairy products and desserts, ice cream and frozen fruit;
jelly, sweet;
fats, oils, sauces;
concentrates for juices and syrups.

Impact on humans

Guar gum is characterized by good biological activity and is able to act as an anticoagulant. The supplement has anti-cancer and anti-viral properties, helps to remove heavy metals from the body. Due to its properties, E 412 is added to dietary and baby foods. Plants are useful precisely because of the presence of guar in them.

There is no set maximum daily dose of the substance when added to food. E 412 is not an allergen and does not irritate the mucous membranes in the human body.

E412 - Guar Gum

CHAPTERS (Table Of Contents)

Characteristic

Use

Impact on humans

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